Cooking and serving Prime Rib in a restaurant.?!
Answers: I was taught at a few different restaurants that I've worked in the "proper" way to cook and serve Prime Rib(so I thought). You cook the meat to med rare, after you slice it you dip it into boiling Au Ju for however long it takes to get it to darken to Med, well done etc. Is this how it's really supposed to be done? I had an argument with a lady I work with last night at work, because she was nuking it to heat it up and then just putting the Au Ju into cups. I agree that each plate should have their own Au Ju, but to nuke it to re-heat it? Yuk. Not in ANY kitchen I've worked in..... Any suggestions?
I have worked in restaurants for over 20 years, and any time we served prime rib, it was initially cooked rare to medium rare. To "cook up" a serving, some kitchens use the au jus method. One restaurant used to put it in a skillet on top of a lettuce leaf and then put one on top, and cooked over medium heat with some au jus. This kept the prime rib from searing, yet kept it moist. I've never seen a quality restaurant use a microwave to cook ANY type of meat!
So yes, you are correct. You might suggest the lettuce method to your boss.
**As for how to handle your boss, you might want to request a meeting with all the staff and the owner (that way, it won't appear your are singling out the manager). Present your concerns in an intelligent, informative matter. Discuss your desire to make your restaurant THE restaurant in the area. Give examples of what's not working (like microwaving prime rib), and possible solutions to the problems. If the owner is interested in the reputation of his business, and the working atmosphere, he'll surely agree. If not, you may just have to bite the bullet with this woman. Experienced or not, she is still the manager.
You are correct. But if the lady is your boss or is over you I guess you are going to have to do it her way. Never Microwave Meat if you want to keep the flavor.
Lawry's Prime Rib Roast
| 2 hours | 10 min prep | SERVES 8 (Change Servings)
Ingredients
1 (4 lb) standing rib roast (4-rib)
Lawry's Seasoned Salt
1 (5 lb)bag rock salt
Directions
1 Sprinkle fatty cap of roast with seasoned salt to your taste.
2 In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
3 Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
4 Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
5 Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium or approximately 20 to 25 minutes per pound.
6 Remove from oven and let stand 20 minutes before carving.
7 Using a sharp carving knife, slice meat across the grain for serving.
8 Discard rock salt.
"Nuking" in the microwave will extract juices & toughen it.
Heating it up is problematic, you could use a heat lamp.
I've worked in many restaurants and it should be done exactly the way you say ,Never in a microwave ,she ought to be ashamed of herself!!
You are 100% right....The idea of nuking a prime rib makes me cringe.
by no way am i a professional chef but what shes doing is jacked up...people pay top dollar for prime rib and to microwave it is a darn near a sin. when i do prime rib its cooked rare and then i dip it into the au jus to finish it to my fams order just as u said....or you can fry the idivid cut in a light oliveoil so its crispy all around...but to nuke it...nooo waay!!!
When we have put on prime rib dinners we did it like you said, but closer to rare... then, dip in boiling au jus to get it more done. Nuking it sounds bad!!!